Analysis of Differences in Chemical Components of Fermented Mulberry Leaves with Different Strains of Lactic Acid Bacteria by Ultra-high Performance Liquid Chromatography-Quadrupole-Time of Flight-Mass Spectrometry
XIU Huidi, LIANG Guangyue, CHENG Lei
(1. Joint Research Center for Chinese Herbal Medical of Anhui of Institude of Health and Medicine, Bozhou Vocational and Technical College, Bozhou 236800, China; 2. Zunyi Institute of Products Quality Inspection and Testing, Zunyi 563000, China; 3. Anhui Huatuo Chinese Medical Research Institute, Bozhou 236800, China)
XIU Huidi, LIANG Guangyue, CHENG Lei. Analysis of Differences in Chemical Components of Fermented Mulberry Leaves with Different Strains of Lactic Acid Bacteria by Ultra-high Performance Liquid Chromatography-Quadrupole-Time of Flight-Mass Spectrometry[J]. FOOD SCIENCE, 2024, 45(21): 236-244.